“We look forward to [making] chocolate the most fun medicine.”
A new and tasty alternative to medicine may be just around the corner.
An American chocolate company, Kuka Xoco, says a ‘medicinal’ chocolate has been developed using herbal technologies.
Scientists at Kuka Xoco have been working on a type of chocolate that can retain the health benefits of cacao.
As we know, cacao in its natural form carries a strong bitter taste.
The chocolate we buy off the shelves – from Lindt to Quality Street – are heavily processed with cocoa butter, sugar, milk and fat to create an appealing taste.
As a result, its ability to prevent heart disease and lower blood pressure – common health issues for Desis – are often compromised.
The Boston-based company believes it has found a solution when they discovered a new de-bittering agent.
Gregory Aharonian, president and chief scientist at Kuka Xoco, explains micrograms of a herb extract found in the Andean region of Bolivia and Peru can remove cacao’s bitterness.
Speaking of this revolutionary chocolate with only 35 per cent sugar and fat, Gregory says: “This eliminates the need for sugar, sweeteners and much of the fat in chocolate, unleashing the medical benefits of cacao.”
A prototype of this new medicine has been developed and Kuka Xoco aims to reduce the level of sugar and fat to 10 per cent in the long run.
Speaking at the World Chocolate Forum in London, Gregory adds: “In America, the $100 billion-a-year chocolate industry could become a $200 billion-a-year health food industry, if only much of the sugar and fat could be removed.
“We look forward to working with the chocolate industry to make chocolate the most fun medicine.”
The earliest you can get your hands on this healthy and delicious ‘medicine’ will be some time in 2016.
For now, perhaps consider a switch to dark chocolate?
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